Chicken, chorizo and red pepper bake...


For Sunday dinner last week I decided to do something a bit different. I threw together a super quick meal that was really tasty and enough for the whole family. Serves 6 easily and this recipe can be made as big as you need. You should definitely try it out tomorrow! Here's the recipe:
- Big drizzle of olive oil
- 2 large white onions
- 2 sweet pointed red peppers. This will work just as well with bell peppers!
-  Half a chorizo round
- 6 chicken thighs
- A small bunch of fresh oregano 

It's so simple. Just get a big baking tray and drizzle with olive olive. Dice the onions roughly and chuck them in. Do the same with the peppers.
Throw in thick cut chorizo and place the chicken thighs on top. Sprinkle the oregano on top.
I cooked it for 2 hours on gas mark 4 and whacked it up to gas mark 7 for 10 minutes at the end to crispen up the chicken skin. 
You can also cook it for 30 minutes on gas mark 6/7. However, you'll get a lot more juice from the chicken if you cook it slowly. 
I served up with spicy brown rice. Delicious. 
SX


UPDATE (16/05/12): Do you ever go through phases when you're really into a certain flavour or combination? Well, at the moment we're stuck on chicken and chorizo! I just wanted to add that last night we made chicken and chorizo pasta following a recipe similar to the one above and it was DELICIOUS! I fried off the onions, red peppers and chorizo for a few minutes then thrown the chicken in. Add a tin of chopped tomatoes and sift in a tablespoon of flour to thicken. Stir in about 100ml of double cream and voila! Divine chicken and chorizo pasta! I put some fresh pasta into boil and served immediately. 
SHARE:

No comments

Post a Comment

© REINDEER & BEAR. All rights reserved.
MINIMAL BLOGGER TEMPLATES BY pipdig